This gorgeous veggie spiral tart tastes every bit as good as it looks. Full of fresh summer vegetables with a flavorful pesto base, it’s sure to become an instant favorite.
Press pre-made pie crust into pan and spread pesto and grated parmigiano reggiano on the bottom.
One by one, dip the veggie strips into some olive oil and curl into a spiral. Add to the center, then roll the next vegetable tightly around it. Continue rolling until the tart is completely full.
Bake in oven at 350 F for around 25 minutes, or until pie crust is golden and vegetables are cooked through. Let it cool, then slice, serve, and enjoy!